NO-KNEAD BRAN ROLLS
What could be more delicious than classic homemade yeast rolls!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast. Add water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
- Stir in enough remaining flour to make dough easy to handle. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
- Grease 2 (9-inch) round pans with shortening or cooking spray. Gently push fist into dough to deflate; divide into 24 equal pieces. With greased hands, shape each piece into a ball (dough will be slightly sticky). Place 12 balls in each pan. Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Roll, Sodium 105 mg, Sugar 2 g, TransFat 0 g
ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
Steps:
- Pour boiling water over all bran cereal.
- Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
- Dissolve yeast in warm water.
- Add yeast and eggs to bran mixture.
- Stir in flour. Turn onto floured cloth. Knead until smooth.
- Place in greased bowl.
- Cover and let rise until doubled in size.
- Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
SOUR CREAM BRAN MUFFINS
Categories Bread Mixer Bake Quick & Easy High Fiber Raisin Molasses Sour Cream Bran Gourmet
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.
TENDER WHOLE WHEAT ROLLS
Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.-Wilma Orlano, Carroll, Iowa
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
NO-KNEAD BRAN ROLLS
Number Of Ingredients 8
Steps:
- Mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast in large bowl. Add warm water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Place dough in greased bowl turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) Grease 2 round pans, 9x1 1/2 inches. Punch down dough divide into 24 equal pieces. Shape each piece into a ball (dough will be slightly sticky) with greased hands. Place 12 balls in each pan. Cover and let rise in warm place about 45 minutes or until double. Heat oven to 375°. Bake 20 to 25 minutes or until golden brown.1 roll: Calories 90 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 10mg Sodium 100mg Carbohydrate 17g (Dietary Fiber 1g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CLOVERLEAF BRAN ROLLS
Make and share this Cloverleaf Bran Rolls recipe from Food.com.
Provided by carolinafan
Categories Yeast Breads
Time 2h55m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a small bowl, combine bran and boiling water; set aside.
- In another bowl, dissolve yeast in warm water.
- In a large mixing bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well.
- Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Punch the dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup.
- Cover and let rise until doubled, about 1 hour.
- Bake at 350* for 15-18 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 2732.7, Fat 112.8, SaturatedFat 28, Cholesterol 211.5, Sodium 1321.1, Carbohydrate 386.5, Fiber 20.4, Sugar 81, Protein 51.7
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